Welcome to Sunday Nite Suppers

Jim and I decided in late 2010 to start trying a new recipe every week starting in January 2011. We didn’t know how this would play out, but we were sick of week after week of spaghetti, fish sticks and frozen pizzas. We still eat those, but now we have one meal a week to really look forward to and usually plenty of leftovers for a lunch or two.

This has evolved to a bigger event than we expected. We now make at least a main dish and a dessert, sometimes a special salad or side dish is thrown in, too. We try as often as possible to visit Findlay Market for our ingredients.

This has become a great way for us to spend time together (Findlay Market wine tastings are a favorite), discover new foods we love (Jim’s Shrimp Creole, shown in our profile pic, is possibly the best meal I’ve ever had) and increase our skills and comfort level in the kitchen (there’s a lot more improvising during the previously boring weekday meals).

We’ve had a great response from family and friends to the pictures I’ve posted on Facebook. So, I decided to start a blog to tell some of the stories, share photos and links to the books or websites for the recipes. I’ve included a calendar that lists all of the recipes we’ve tried so far. I’ll go back and blog about them as time permits.

A few things to know about us:

• Our youngest son and I are “mostly meatless,” we both eat fish, but that’s about it. When the recipe calls for ground beef, we use meat substitute crumbles or tempeh. Our youngest won’t eat soy products either, so he makes his own food (ramen) on nights we use meat substitutes.

• Jim has been making his way through Emeril’s Potluck book, so don‘t look at Jim‘s recipes for anything low-fat. I think he’s almost finished with this book, and will be moving on to Guy Fieri’s “Food” next. I have a few cookbooks and quite a few blogs and websites I use. Following in the vein of his “Friday Night Music Night,” Jim highlights all of the recipes he’s tried in the book.

• We alternate weeks, and whoever cooks, the other person cleans.

• Jim tends to be more skilled at main courses and side dishes , where I excel at desserts, especially homemade ice cream.

Our table is always open for guests, just let us know if you’d like to join us for a Sunday Nite Supper.

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Robin